- 2 pounds Skirt Steak, trimmed
- 1/2 cup Italian dressing
- 1/2 cup apple cider vinegar
- 1/2 cup soy sauce
- 1/3 cup Worcestershire sauce
- 1/3 cup brown sugar
- 2 tablespoon lime juice
- Dash of garlic powder or fresh garlic, crushed
- 1 onion, sliced
- 1 green bell pepper, sliced
- 12 flour tortillas
Combine Italian dressing, vinegar, soy sauce, Worcestershire, brown sugar, lime juice and garlic. Marinate steaks in the refrigerator 6 – 8 hours or overnight.
Wrap tortillas in foil. Place steaks, peppers and onions on grill over medium-hot coals. Grill steaks 4 – 6 inches from med-hot coals, 8 minutes covered or 10 – 12 minutes uncovered, turning once. Place tortilla packet on outer edge of grill to warm, turn once.
Remove steaks from grill and slice at an angle, across the grain, into 1/4 inch thick strips. Serve with tortillas and condiments of your choice.
Serve with rice, beans, grilled bell pepper and onion, cheese, pico de gallo.